Lithuanian Bundukies Recipes

LITHUANIAN BACON BUNS (LASINECIAI)

Steps:

• Gather the ingredients.
• In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated.
• Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.
• Gather the ingredients.
• Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.
• Dissolve yeast in this milk mixture, stirring well.
• Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.
• Cover with greased plastic wrap and let rise until doubled.
• Punch down dough and let rise again.
• Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered.
• Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.
• Place a tablespoon or so of cooled bacon mixture in center of dough circle.
• Fold edges over to completely cover the filling and shape into a ball.
• Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.
• Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.
• Heat oven to 375 F.
• When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.
• When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.
• Return to oven and bake until golden brown.
• Serve hot, at room temperature or reheated in the oven.

LITHUANIAN KUGELIS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
• Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
• Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.

LITHUANIAN KRUPNIKAS

Steps:

• Crack the cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan with the caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in the water, and bring to a boil. Cover, and simmer until the liquid is reduced by 1/2. Strain out spices, and set the liquid aside.
• Pour honey into a large pot, and bring to a boil over medium heat. Skim off any foam from the top. Stir in the strained liquid from the spices and vanilla extract. Remove from heat and place far from the stove to avoid any flare-ups from the grain alcohol. Slowly stir in the grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
• The following day, pour the liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.